cherries in kirsch 20,
plus some of the syrup from the jar for decorating (we used Opies – available on Ocado)

COLLAR

plain chocolate 200g,
melted and cooled

Method

Step 1

Whizz the biscuits to crumbs in a food processor and mix with the melted butter. Press the biscuit mixture into the base of a 20cm springform tin.

Step 2

Beat the mascarpone with the vanilla until smooth. Very softly whip the double cream with the kirsch then mix with the mascarpone. Finally, fold in the melted chocolates and cherries.

Step 3

Spoon into the tin, swirl the mix a bit on top (see pic) so you leave indents for the cherry syrup to go on top, and chill overnight.

Step 4

Make the chocolate collar following the steps below.

Step 5

Serve with some of the syrup from the jar and extra cherries if you like.

How to make a chocolate collar

Step 1

Measure the circumference of the cheesecake and mark on a strip of baking parchment folded in two lengthways. Put the folded edge nearest you. Measure the height of the cheesecake and mark a couple of centimetres higher on the parchment. Draw a line along the parchment the length of the circumference. Paint a thick band of chocolate up to the line. Leave for about 15 minutes or until the chocolate isn’t set but is no longer runny.

Step 2

Release the cheesecake from the tin and slide off the base and onto your serving dish. Wrap the parchment, chocolate side facing in, onto the cheesecake, matching the ends together. Put in the fridge to set completely.

Step 3

To serve, carefully unwrap the parchment, leaving the collar of chocolate intact. Cut with a sharp knife and serve.